Adobong Kambing Recipe

Adobong Kambing is a goat dish wherein goat meat is tenderized and cooked using the popular Filipino Adobo style. Soy sauce and vinegar are the core components of adobo; this means that any meat or seafood can be cooked using this style as long as the core ingredients are present.

The outcome of this Adobong Kambing Recipe, in particular, is often consumed as an appetizer or “pulutan”. In the Philippines, there are specialty restaurants or eateries called “kambingan” that specialize mainly in goat dishes.

Goat meat is not for everyone; there are people who do not want goat meat because of its overpowering smell. Removal of the unwanted odor still remains to be the toughest challenge when preparing goat dishes. However, there are some proven techniques that we can apply to lessen (if not neutralize) the strong odor.

As detailed in this post, boiling the meat with ginger and onions helps lessen the odor of goat meat. You may also soak the meat in vinegar before cooking as shown in the Kalderetang Kambing post.

Do you like eating goat meat? What techniques do you apply in removing the strong odor of the meat? What is your Adobong Kambing Recipe version?

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